Ingredients
Equipment
Method
- Preheat the oven to 175°C (350°F).
- In a mixing bowl, combine the chopped dark chocolate, sugar, cocoa powder, and sea salt. Set aside.
- In a separate bowl, whisk the eggs, then add in the milk, heavy cream, melted butter, and vanilla extract.
- Pour the egg mixture into the bowl with the chocolate mixture. Stir until smooth, ensuring there are no lumps.
- Pour the combined mixture into a greased baking dish. Bake for 30 minutes or until the edges pull away slightly and the center is just set but still jiggly.
- Allow the pudding to cool at room temperature for about 30 minutes before transferring to the refrigerator to rest for at least 1 hour.
- Once chilled, cut the pudding into neat squares and serve each piece with a dollop of fruit jam on top. Garnish with a fresh mint leaf.
Nutrition
Notes
Feel free to swap the dark chocolate with milk chocolate for a sweeter version, or even try white chocolate for a unique twist!
For a different texture, consider adding chopped nuts or chocolate chips into the batter before baking.
This pudding can be stored in the refrigerator for up to 3 days, and can be served chilled or at room temperature.
Reheat gently in the microwave if desired, but be careful not to overheat, as it may become too soft.
Enjoy your culinary adventure!
For a different texture, consider adding chopped nuts or chocolate chips into the batter before baking.
This pudding can be stored in the refrigerator for up to 3 days, and can be served chilled or at room temperature.
Reheat gently in the microwave if desired, but be careful not to overheat, as it may become too soft.
Enjoy your culinary adventure!